Cake monastery hut with frozen. Cake monastery hut with cherries and sour cream. Canned cherry cake filling

Description

Cake "Monastic hut" It is the favorite dessert of many generations. Well, what could be tastier than a juicy cherry, which is hidden in a delicate shortcrust pastry, and lush butter cream soaks all this yummy?

V original recipe the stuffing for the "Monastic hut" was prunes. Perhaps that is why the cake acquired the name “Monastic hut”, since the prunes previously symbolized the dark-clothed clergy. Well, the form of the dessert itself really looked like a cute hut. Over time, the recipe for this cake has changed a little, and hostesses around the world began to use cherries as a filling. Therefore, now we are tasting the perfect version of our favorite cake with a light pastry texture and an unsweetened taste of cherries.

Why do we all love the Monastic Hut cake so much? This question will seem strange to many, because how can you not love this perfect combination of tastes? And besides, among other recipes, the "hut" is not the most high-calorie dessert. 100 grams of this cherry delicacy contains about 300 kilocalories.

How to choose the right cherry for the "Monastic hut"? This is perhaps one of the most important nuances in the preparation of the cake. The first step is to pay attention to the color of the berry. Light red cherries are still a bit greenish, have little juice and are not soft enough. Too dark overripe cherries are also not suitable for our cake, because during cooking they will have a pronounced wine flavor. As for the firmness of the selected berry, it should not be too soft or too firm. An ideal cherry for a monastery hut would be an elastic berry of rich cherry color and with a noticeable sweetness.

There is a debate about which cherry is better to use for making a cake: fresh or dried. It is undesirable to take fresh cherries for the “monastic hut”, because under the influence of high temperature it will release a lot of juice, and the shortcrust pastry tube will get wet, due to which the cake will simply fall apart when the “hut” is formed. Therefore, you should take fresh pitted cherries and boil them in their own juice. Only such a cherry is ideal for the manufacture of the "Monastic hut". During baking, it will not give a lot of juice, the tubules will not crack, and the dough will not be compacted. To make the cooked cherries thicker, you can add a little starch to the still hot berries and mix well.

Let's get down to making the "Monastic hut" at home as soon as possible. Prepare all the necessary ingredients - and let's start creating our favorite cherry masterpiece step by step. There are many options for preparing this famous cake, but our recipe is the simplest and most affordable. We will reveal many tricks and eliminate the main problems that housewives all over the world face in the process of preparing a "hut". Assistant in the kitchen in this painstaking business will be our step by step recipe with photo.

Ingredients

(3-4 st.)
(300 g)
(300 g)
(150 g)
(500 g)
(1 tsp)
(pinch)
(1 tsp)
(350 g)
(1 can boiled or 300 g)
(1 tile)
(1 tablespoon for cherries)

Cooking steps

First you need to prepare the cherry. Wash the berries thoroughly, remove the seeds and place in a colander to drain excess moisture. If you don't have a pitting tool, you can use a regular hairpin or pin. Boil the cherry, as mentioned a little higher in the description.

Let's make the basis for our future cake - prepare the dough. Melt the margarine in a water bath or in the microwave.

Add granulated sugar, vanilla sugar, a pinch of salt and sour cream to the melted margarine. That sour cream will do shortbread dough dense, but not solid, and the cherry filling will not leak out during the manufacture of the tubes.

In a separate container, extinguish the soda with vinegar or lemon juice and add to the main mixture.

Sift the rye flour well several times and gradually pour the main mixture into it.

Now you can knead the dough. Mix it thoroughly so that it is elastic and dense. It shouldn't stick to your hands.

Wrap the finished dough with cling film, give it the shape of a sausage and put it in the refrigerator for one hour. Like any other shortbread dough, it must be cooled. This must be done so that the dough rolls out well, and the margarine, which is part of it, freezes a little.

Now take out the dough and cut it into 15 equal pieces.

Shape each part into a sausage shape and roll out into a thickened strip. In order for all your tubes to be the same length, prepare a template from thick cardboard or paper in the form of a rectangle 20 centimeters long and, when rolling, cut out a perfectly even workpiece from the dough.

The most crucial moment has come. We will spread the cherries in the dough. Berries must be completely cool, otherwise hot cherries will simply compact the dough and it will become hard. It is necessary to spread the cherry very carefully, it is not necessary to impose it with a teaspoon. Lay the cherries on the dough one after another in the form of a chain.

Now let's start forming tubes. Take opposite ends of the rolled out dough and pinch them together, leaving a small space above the cherry. This is very important because the cherries will swell a little during baking and may tear our seam.

Meanwhile, preheat the oven to 200 degrees. Line a baking sheet with parchment paper. Lay the finished tubes with cherries on a baking sheet. However, you need to lay them out, knowing one little secret: put the tubes only with the seam up, otherwise the cherry juice will flow out. And so the cherry will put pressure on the dough, and all the juice will remain inside. As a result, you will get very tasty and juicy tubules. Spread them at a distance of 3 centimeters from each other. And one more small but very important secret: so that the tubes do not burst during baking from the steam that will form inside them, pierce each with a toothpick in several places. For a tube 20 centimeters long, ten punctures will be enough. Bake them for 10 minutes.

Ready tubes must be removed from the oven and set to cool.

In the meantime, we will prepare the cream. Prepare a deep container, pour in the boiled condensed milk and cream. It is the cream that will make the cream lush, elastic and very tasty.

Thoroughly mix the cream with condensed milk and beat them with a mixer for 5-7 minutes. Put the prepared cream in the refrigerator so that it hardens a little.

Before starting the formation of the “monastic hut”, cool the tubes and cream completely, otherwise the hot dough will melt the cream, and the future cake will simply “float”. It is necessary to form a cake immediately on the dish on which you will serve it to the table. You will not be able to transfer the finished hut without damaging its structure. In order for the lower tubes to be better saturated, grease the dish with cream, making a kind of “foundation”. The cream will not only soak them well, but also fix them on the dish.

To make your cake very soaked and delicious, do the following: mix cherry juice and any liquor in equal proportions. Such impregnation will make your hut the most delicious in the world! Lay out the first layer of five tubes. Take a silicone brush and apply our impregnation on each of them. And now you need to take a knife and heat it under hot water - and you will see how easily and evenly you can distribute the cream. Put the cream on the first layer of tubes and smooth with a knife over the entire surface.

So, stick to the following sequence: tubes, impregnation, cream, tubes and so on. With each subsequent layer, reduce the number of tubes by one. Do not forget to generously lubricate the hut with cream. Cover the finished cake with an abundant layer of cream one centimeter thick: it will be a reliable “roof” for our “monastic hut”.

In the meantime, we will prepare chocolate icing for decorating the “cherry house” at home. Melt chocolate in a water bath or chop on a grater.

Now you can decorate the hut. Fill a syringe with melted chocolate and start drawing patterns. If desired, chocolate can be replaced with almond flakes or any other decoration. There are no limits when it comes to decorating! Ideally, the “Monastic hut” should be soaked for 10 hours. If you cut it earlier, the tubes will be even crispier. Put the finished cake in the refrigerator overnight. This is what our beauty looks like. Rest assured your guests won't leave until they've had their last bite of this delicious cherry treat.

Bon Appetit!

Today I want to show you one of my favorite cakes, which I have already prepared so many times, this is a monastery hut cake with cherries. I have tried several recipes for it and this one is by far the best. Such a dessert can be made for any holiday, whether New Year, Birthday or 8 March.

I also make sour cream for the cake, which turns out to be very tender, but I add quite a bit of powdered sugar to it so that it is only slightly sweet. And all this is because cherry jam, although sour, is sweet, and if you also make a sweet cream, then this amount of sugar may not suit everyone.

This step-by-step recipe with a photo will help even beginners to understand all the processes and prepare the same delicious monastery hut cake. And I, in turn, tried to describe everything in as much detail and clearer as possible for you. If you have already cooked it before, but the dough was different or you didn’t like something about it, then I recommend trying this recipe, I assure you, it’s worth it.

According to the products, the recipe for a cake is a monastery hut with cherries, not expensive, so everyone can afford it. It takes time to prepare it, and not a lot and not a little, but in terms of complexity, it’s quite simple. And if, like me, you really love cherry pastries, then I also advise you to try baking, which tastes just incredible.

Ingredients:

Flour - 6 tbsp. (1 tbsp. = 200 ml.)
Chicken egg - 3 pcs.
Margarine - 250 g
Sour cream - 1 tbsp.
Slaked soda - 1 tsp
Sugar - 1 tbsp.

Filling:

Sour cream - 900 g
Powdered sugar - to taste
Cherry jam - 0.75 l.
Chocolate - 30 g

How to make a cake monastery hut with cherries

So, I start the step-by-step recipe for the monastery hut cake by preparing the dough. Pour sugar into a deep container and beat in eggs. Using a mixer, beat it all until light foam, for 3 minutes.

Then I add soft margarine, slaked soda and sour cream to the resulting mass. Margarine can be substituted for butter if desired.

I mix everything and start adding flour and several approaches, so that it is easier and more convenient to knead the dough.

So I mix soft dough and put it in the fridge for 2 hours. If you do not have time to wait, then you can reduce the time to an hour.

Then I weigh the dough on the scales, I got it 1375 grams and divide it into 15 equal parts. Each piece weighs approximately 91 grams. By weighing, each strip will be the same size.

On a silicone mat sprinkled with flour, I roll out the first piece, a long rectangle. On the one hand, I lay out prepared cherries in a row. I took exactly cherry jam, pitted, and you can take frozen berries, canned or even fresh. First, do not forget, in any case, to drain the liquid from the berries by placing them in a colander.

Now I twist the dough with berries into a long tube, be sure to pinch both edges. I put a sheet of parchment on a baking sheet and spread the formed tubes on top.

I bake them at 180 degrees for 25 minutes. Since I have 5 tubes on 1 baking sheet, I had to bake in three passes. If you put them closer to each other, you may be able to place them on 2 baking sheets, but it is important that they do not stick together, then they will bake better inside.

For cream, sour cream with a fat content of 20% or more is suitable, but even 10% can be taken. You might think that then the cream will be liquid, but this is not the case if you do a couple simple conditions. Therefore, before preparing the cream, I let the excess liquid drain from the sour cream. To do this, on a saucepan or other deep container, I attach gauze or a thin clean cloth and pour sour cream into it. The cloth should not touch the bottom of the container so that the liquid can flow down freely. After a couple of hours, the sour cream is ready, so I put it in a bowl, add powdered sugar and mix. The amount of powder is optional, also look at how sweet the cherries are, if it is jam, then the cream should be slightly sweetened, and if the cherry is fresh or frozen sour, then you will have to add more powder.

On a tray or a special substrate for cakes, I lay out the first 5 tubes and spread them with cream.

Next, I put 4 tubes on them and again grease with cream. Then comes a layer of three, then of two, and at the very top there is only one tube. All sides should also be well smeared with it.

You can decorate it in any way, but I just sprinkled it with grated chocolate. Then I put it in the refrigerator to soak a little and you can eat. Now you also know how to make a monastery hut cake at home so that it turns out to be a beautiful slide.

Here is such a delicious cake monastery hut with cherries I got. In my opinion, this is the most successful dough for him and the perfect cream. And instead of cherry jam, you can safely take fresh cherries, canned or frozen, based on what you have. As you can see, it turned out to be quite large, and it is also very satisfying. And I recommend that you definitely make it for some holiday, because even for the New Year, it will be a great addition to the festive table. Happy tea!

Video cake recipe monastery hut:

Cake Ingredients:

Flour - 2 cups
Kefir - 120 ml (1/2 cup)
Fresh cherry - 400 g
Butter - 120 g
Sugar - 4 tbsp. l.
Salt - on the tip of a knife

Cream Ingredients:

Sour cream - 300 ml
Sugar - 100 g
Vanilla sugar - 1 pack.
Chocolate for decoration

Cooking time 60 minutes + 20 minutes for baking.

Yield: 12 servings.

Throughout the countries of the former Soviet Union, the recipe for the Monastic hut cake with cherries is one of the most beloved. Even in my mother's culinary notebook of 1970, I found several options for its preparation. True, it has several names - this is the Firewood cake under the snow with cherries, and the Log, and the Cherry Hill cake, but this cake almost always means the same thing - shortbread dough tubes with cherry filling, stacked in a slide and soaked in sour cream.

No wonder this cake is so popular. It is easy to find the ingredients for its preparation in our latitudes, since in summer there are a lot of fresh cherries that you can freeze yourself for future use. The rest of the ingredients are available at any time of the year. The process of baking a cake from straws with cherries is also not difficult. The only negative, because of which many do not want to take on the preparation of the Monastic hut cake, is the long cooking time.

In this recipe with a step-by-step photo of the Monastic hut cake with sour cream, you will learn about the options for cream and filling, as well as how to decorate the cake. You will be able to follow the cooking process literally step by step and realize that the cake is so delicious that it is worth the time and effort.

How to make a cake Monastic hut with cherries. Recipe with photo step by step

Prepare all the ingredients for the cakes. The butter should be cold, fresh from the refrigerator. It is better to sift the flour through a sieve, so you will avoid getting unnecessary impurities into the dough and make the tubes more porous.

Prepare the dough for straws with cherries. Chop together with a knife on a flat surface all the ingredients - kefir, flour, butter, salt and 1 tbsp. Sahara. You can mix the products in a deep bowl, grate the butter or chop it into cubes with a knife and add to the rest of the ingredients. You can also mix products in a food processor, so the dough will not melt due to the heat of the hands and will not take in an extra amount of flour.

I advise you to add flour gradually, and as soon as you see that the dough becomes homogeneous and loose, stop. Wrap the dough for Honeycomb Cake with Cherry in plastic wrap and refrigerate for 1 hour.

If for some reason you cannot or do not want to make shortcrust pastry, you can make Log Cake from puff pastry. If you use ready-made puff pastry, unroll it, cut it into strips 2-3 cm wide. Without adding berries and other fillings, bake the strips in the oven at 200 ° C until browned, then spread them with a mixture of condensed milk and cream, laying them out slide, and decorate with almond petals.

Prepare the ingredients for the filling. Traditionally, of course, the Monastic hut cake recipe involves the use of fresh or frozen pitted cherries. But other options are also possible:

Options for filling for cake Monastic hut

Stuffing with prunes and nuts. Walnuts - 150 g, prunes - 150 g, sugar - 100 g. Pour boiling water over prunes for 15-20 minutes, dry and cut into small pieces. Roast the nuts in a dry frying pan for a crispy texture and a brighter taste, and grind them in a mortar and mortar. Mix nuts and prunes with sugar. The stuffing for the tubes is ready. By the way, in the original, prunes were used to prepare the filling of the Monastic hut cake, as it symbolizes the black clergy, the monastic brethren.
Cherry jam filling. Drain 300 ml of cherry jam (stones must be removed) in a colander and let the cherry syrup drain for about 1 hour. Then arrange the cherries in a row into tubes.
Berry filling. Strawberries - 200 g, blackberries - 200 g, cranberries - 200 g, potato starch - 2 tablespoons, sugar - 100 g. Wash the berries. If they are frozen - defrost, strain into a colander to drain excess juice, cut large berries into small pieces. Mix the berries with starch, put them on the tubes in a row, sprinkle with sugar and close up.

Prepare the cherry: free it from petioles and seeds, sprinkle with sugar and put in a cold place. We take out the candied cherries and pour them into a colander to drain if it has released a lot of juice. Cherry for tubules is ready.

After an hour, take the dough out of the refrigerator. It became a little harder than after kneading, as the oil stabilized and solidified. Divide the dough in two on a floured cutting board or a smooth table surface. The dough is soft and very easy to work with. You should get two identical balls.

Take one ball of dough and roll it not very thin (about 4 mm thick) into a rectangle about 20x30 cm. Cut with a sharp dry knife into five even vertical strips.

Lay even rows of cherries on the strips. Try to stack cherries without juice, it will make it difficult to sculpt tubules, since the dough must be dry.

Now, with dry hands, roll the dough with cherries into tubes. We do this as quickly as possible, because if the dough is soft and it is very warm in the kitchen, the tubes will not hold a cylindrical shape, but will flatten and become flat.

Put all the tubes on a baking sheet greased with vegetable or butter. We get such identical tubes-cakes for the cake House with cherries.

Put the first 5 tubes in a preheated oven to brown for 15-20 minutes at a temperature of 180 degrees. At this time, roll out the second ball of dough, divide it into five parts and make the following tubes. In total, you will get 10 pieces, just the right amount to form the Hut cake. We also bake all the tubes. Do not worry if the tubules in the oven are a little apart and if the cherry juice has flowed out - when forming the cake, these flaws will disappear.

Prepare all ingredients for sour cream. As a rule, the Izba cake with cherries, the recipe of which is most popular with us, is prepared with this type of cream, but options are also possible.

Cream options for cake Izba with cherries

Cream with condensed milk. For the cake recipe Monastic hut with cherries and condensed milk, take vegetable cream - 500 ml, condensed milk - 350 ml. Whip the cream and add condensed milk to them. Stir and whisk again slightly, smear the logs of the Monastic hut cake with condensed milk.
Sour cream with butter. Sour cream (fat content 25%) - 600 ml, powdered sugar - 200 g, butter - 300 g, lemon juice - 2 tbsp. Beat the strained sour cream with powdered sugar, then add soft butter and lemon juice to make the cream fluffy.
Kefir-sour cream. Sour cream 20-25% fat - 200 g, kefir 3.2% fat - 400 g, fermented baked milk - 400 g, sugar - 200 g. Mix all the dairy ingredients. Put a colander on the pan, lay it with gauze and pour this mixture. Cover with a lid and refrigerate for 12 hours. After this time, the whey will drain and a very delicate and tasty curd cream will remain in the gauze. Mix it with sugar and icing sugar and use it to coat the cherry tubes. The yield of the cream from the indicated ingredients is about 300 g.
Custard without butter. Milk 200 ml, eggs - 2 pcs., starch - 2 tablespoons, vanilla sugar - to taste, sugar - 100 g. Mix milk with starch, sugar, vanilla sugar and eggs, mixing thoroughly with a whisk or blender. Heat the mass over low heat, constantly stirring it with a whisk (until it acquires a thick structure custard). Refrigerate before use.
Custard with butter. To prepare the cream, rub 50 g of flour with 2 eggs, pour in 300 ml of cold milk, bring the mixture to a boil with constant stirring over low heat, then cool and beat with a mixer along with 300 g of sugar, 1 tsp. vanilla sugar and 100 g butter.

In order to make the sour cream thick, I usually put (spoon) the sour cream on cheesecloth folded in half so that the excess whey is glassed in a jar (it can be used later for baking pancakes or fritters). The time depends on the fat content and density of sour cream, I planted 5% fat sour cream for 2 hours.

Mix all the ingredients - sour cream, sugar and vanilla sugar and beat with a mixer. Continue beating until the mass doubles in size. When turning the blender bowl over, the cream should not flow out, it will become thick and airy.

On a beautiful dish on which you will serve a cake with cherries and sour cream, put 2 tablespoons of cream and spread it over the dish. Put 4 tubes with cherries on top and brush with cream on all sides.

Put 3 more tubes on top of the slide and generously grease the wasps with cream on all sides, filling all the cracks and voids with it.

Then lay out a slide alternately two and one tubes. Cover everything generously with sour cream on all sides. Give it the shape of a house or log. Right now, undecorated, it resembles a Firewood cake under the snow. There is only one recipe, but there are many names, and all of them are perfect for this delicious and beautiful dessert.

Decorate the cake with chocolate shavings, as I did. To do this, grate dark or milk chocolate on a fine grater. It is better to do this by weight directly above the cake, so the chocolate will be evenly distributed and the chips will not stick to warm hands or a spoon.

How to decorate a cake Monastic hut with cherries

You can cover the dessert with chocolate brown cream and run the strips along with a knife or fork, you get a log cake with cherries, as it will look like a stump of a wooden log.
Prepare chocolate icing from 4 tbsp. sugar, 2 tsp cocoa powder, 1 tbsp milk, 50 g butter. Pour glaze over the surface of the cake, giving it the appearance of a log or a house, drawing with glaze the roof, windows and doors in the house.
Sprinkle the surface of the Monastery hut with crushed almond flakes. walnuts or peanuts, as well as confectionery topping or candied fruit.

Put the cake to infuse and soak in the cream in the refrigerator for at least 5-6 hours. I usually put it on at night. In the morning, snip off the neatly closed ends to expose the honeycombs that make this cake also known as Honeycomb Cherry Cake.

Whatever your favorite Monastic hut is - a recipe with condensed milk, or with sour cream, shortbread or puff pastry cakes, this dessert will be remembered by your guests for a long time! Cake Cherry Hill, a step-by-step recipe with a photo of which you just read, will be a bright finale to your festive evening.

I don’t know why, but initially the Monastic hut cake did not impress me either with its composition or appearance. That is why I never tried to cook it. Only now I understand how I was fundamentally wrong - despite the minimum set of available products and ease of preparation, the Monastery hut cake surprised me with its taste and delicate texture.

Just imagine a soft and juicy dough that initially turns out crispy and crumbly, sweet sour cream with vanilla flavor and sour cherry berries. This homemade cake is just the perfect combination of flavors and aromas! The dessert turns out to be moderately sweet, so supporters of the minimum amount of sugar will definitely appreciate it.

For a cup of tea, the Monastery hut cake fits perfectly. Incidentally, despite its rather modest appearance, this dessert will take its rightful place even on festive table. And how delighted your guests and your family will be after tasting this delicacy prepared with love!

Ingredients:

Dough:

Cream:

Filling:

Cooking step by step with photos:

The Monastyrskaya Izba cake recipe includes simple and quite affordable ingredients: pitted cherries, premium wheat flour, sour cream, powdered sugar, butter, salt and vanillin. To decorate the finished dessert, you can use coconut flakes (I really like this option) or chocolate (melted or chopped). In addition, you can pour chocolate icing on the cake - this is a matter of taste.

First, let's prepare the dough for the Monastic hut cake. You can do it by hand or use a food processor if you have one. Sift 400 grams of wheat flour (I have the highest grade, but I think it will turn out fine with the first grade), add half a teaspoon of salt and cold butter, cut into pieces.

If you are making the dough with your hands, just grind everything into a butter crumb. In a combine (nozzle - a metal knife), such a crumb will be ready in 10-15 seconds. Then add sour cream (I have 20% fat, but you can take any).

We combine everything to make a homogeneous, very soft, tender and slightly sticky dough. It is better not to add flour than to hammer the dough, otherwise it will be tough later. We'd better then dust the table a little with flour when we cut the dough.

Divide the dough into 3 equal parts and wrap each in cling film or a bag. Press down on the dough with your palm to flatten the dough so it cools faster. We place the blanks in the freezer for 15-20 minutes or in the refrigerator for 1 hour. We need the butter to harden again and the dough to become more plastic.

Now you can turn on the oven to heat up to 190 degrees. When the dough has cooled, lightly sprinkle the work surface with flour and take out the first piece, taking it out of the film.

Lightly sprinkle the surface of the dough wheat flour and roll out the cake with a rolling pin into a thin layer, no more than 2-3 millimeters thick. The length of the layer corresponds to the length of the dish on which you will then collect the Monastic hut cake. I have about 30x40 centimeters. If it doesn’t work out evenly, you can cut the layer with a knife, and attach the trimmings to those places where there is little dough, and roll it with a rolling pin.

Now, on one edge of each strip of dough, tightly lay the pitted cherries. You can use both fresh and frozen berries. I took frozen ones - where fresh ones come from in winter ...

Now tightly roll the dough with the filling into rolls and carefully pinch the seams and edges. The main thing is to drain the juice from the cherries well so that the dough does not stick.

We shift the rolls from the dough with the filling to a baking sheet covered with baking paper, seam down. The more carefully and accurately you secure the seams, the less likely it is that the tubes will crack during baking and cherry juice will flow out of them.

We bake tubes with cherries for about 20-25 minutes at 190 degrees at the middle level of a hot oven. While the first batch of blanks is being prepared, we repeat the same with the remaining two layers of dough and berries. It is much easier to roll out and bake in batches. If the tubules crack during the baking process, and the berries release juice, it's okay - this is normal.

In the meantime, we will prepare sour cream for the Monastic hut cake. Everything is as easy as shelling pears: we combine sour cream (take fatter so that the cream is not very liquid), powdered sugar and a pinch of vanilla. You can use a teaspoon of vanilla sugar instead of vanillin, or skip the flavor altogether if you don't like it.

Beat everything with a whisk or mixer so that the sugar is completely dissolved. Sour cream is ready - I told you that it is made as easy as shelling pears.